Anthea Turner's fruits of the earth medley recipe
"One of my favourite ways of cooking and presenting all the wonderful veg, showing off their rich colours and succulent tastes, is with a roasted medley of roots. I serve this with roast pork and roasted potatoes. For a Sunday lunch I finish off with apple crumble and ice cream - home made if I have the time. Everyone is happy."
Ingredients
- 1 kg Root veg (e.g. parsnip, butternut squash, carrots, baby trumps and sweet potato etc.)
- 6 Garlic cloves
- 4 Bay leaves
- 2 Sprigs of thyme
- 2 Springs of rosemary
- 4 tbsp Olive oil
- 1 pinch Salt and pepper
- 2.2 lbs Root veg (e.g. parsnip, butternut squash, carrots, baby trumps and sweet potato etc.)
- 6 Garlic cloves
- 4 Bay leaves
- 2 Sprigs of thyme
- 2 Springs of rosemary
- 4 tbsp Olive oil
- 1 pinch Salt and pepper
- 2.2 lbs Root veg (e.g. parsnip, butternut squash, carrots, baby trumps and sweet potato etc.)
- 6 Garlic cloves
- 4 Bay leaves
- 2 Sprigs of thyme
- 2 Springs of rosemary
- 4 tbsp Olive oil
- 1 pinch Salt and pepper
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 200c, Gas mark 6
- Wash, trim and peel root veg. Cut all the roots into generous chunks
- Peel and quarter the red onion, bash the garlic cloves (but leave the skin on) and finely chop the herbs
- Put all the vegetables in a large bowl, add the oil, bay leaves and chopped herbs, and mix really well. Season liberally
- Tip all into a sturdy, large roasting tray and put in the pre-heated oven for around 40 minutes, turning occasionally
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